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Instructions Prep time: 30 Minutes Cook time: 10 Minutes Serves: 4-5 Ingredients Meatballs 500g Quality Mark beef mince ½ cup breadcrumbs ½ cup onion, finely chopped 3 cloves garlic, crushed 1 egg, lightly beaten 2 tablespoons parsley, finely chopped 1 tablespoon fresh thyme leaves, finely chopped 2 tablespoons tomato paste 1 tablespoon olive oil Sauce 1½ cups Campbell’s Real Stock – Beef ½ cup tomato paste 400g can chopped tomatoes in juice 1 tablespoon dried oregano 1 tablespoon balsamic vinegar 2 teaspoons brown sugar To Serve Cooked spaghetti Fresh basil Grated cheese Method Meatballs 1. Add the mince to a large bowl with the breadcrumbs, onion, garlic, egg, herbs, tomato paste, olive oil and season. Mix gently to combine using clean hands. 2. Shape the mixture into balls slightly bigger than a golf ball. Cover and refrigerate for 20 minutes to set. 3. Heat a little oil over a medium-high heat in a large frying pan and brown the meatballs all over. Don't do them all at once. Once browned, remove carefully with tongs and set aside on a plate. Sauce 1. Drain any oil from the pan and return it over a high heat. 2. Add the stock and let it bubble for 30 seconds, scraping the pan with a wooden spoon to incorporate all those crunchy caramelised meat juices from the meatballs. 3. Add the stock, tomato paste, tomatoes, oregano, balsamic vinegar and sugar. Stir. Add the meatballs back to the pan and simmer uncovered for 15-20 minutes, or until the sauce has thickened to a pasta sauce consistency then turn the meatballs over once. Taste and season as required. To Serve 1. Toss the sauce through the just-cooked drained spaghetti in the spaghetti cooking pot. 2. Add to serving bowls/plates and sprinkle with cheese and basil.

Instructions Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 4 Ingredients 1 package of fresh lemon ricotta ravioli* 4 large handfuls of baby greens, spinach or kale 1 fat garlic clove, sliced 1 tsp. olive oil + more for drizzling salt + pepper parmesan cheese Method 1. Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions. To drain the pasta, use a slotted spoon or scoop them out with a small strainer and transfer to a bowl. Drizzle with oil oil to prevent sticking. 2. In a large skillet, heat the olive oil over moderate heat. Add the garlic and saute until fragrant, about 30 seconds. 3. Add the greens by the handful, and toss gently with tongs as they wilt. Season with salt and pepper. 4. To serve, potion the ravioli and greens onto plates and drizzle with extra olive oil. 5. Garnish with parmesan cheese to taste.

Instructions Prep time: 15 Minutes Cook time: 30 Minutes Serves: 8 Ingredients 2 cups enriched white rice 4 cups water ⅔ cup chopped baby carrots ½ cup frozen green peas 2 tablespoons vegetable oil 2 eggs 3 tablespoons soy sauce to taste 2 tablespoons sesame oil, to taste Method 1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. 2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain. 3. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Instructions Prep time: 15 Minutes Serves: 5 Ingredients 5 fresh medjool dates, pitted 150g packet hazelnut meal 1/2 cup tri-colour quinoa, cooked 2 tablespoons cocoa powder 2 1/2 tablespoons maple syrup 1/3 cup root ginger, finely chopped Method 1. Process dates, hazelnut meal, quinoa, cocoa and maple syrup in a food processor until combined. Reserve 2 teaspoons of ginger. Add remaining ginger to food processor. Pulse until just combined. 2. Roll level tablespoons of mixture into balls. Place on a plate. Repeat with remaining mixture. Sprinkle balls with reserved ginger, lightly pressing to secure. Serve.

Instructions Prep time: 10 Minutes Cook time: 10 Minutes Serves: 6 Ingredients 1 ½ cups rolled oats 1 cup whole wheat flour ½ teaspoon salt 1 tablespoon white sugar 1 teaspoon ground cinnamon ½ cup water 5 tablespoons olive oil Method 1. Preheat oven to 175 degrees C. Grease a baking sheet. 2. Place the rolled oats into a blender or the work bowl of a food processor, and pulse several times to grind them into coarse flour. Stir the oat flour together with whole wheat flour, salt, sugar, and cinnamon in a bowl. Pour in the water and olive oil, and mix to form a soft dough. Place the dough onto the prepared baking sheet, and roll out 1/8-inch thick. Using a knife, partially slice through the dough in desired shapes. 3. Bake in the preheated oven until just barely brown, 10 to 15 minutes. Watch carefully, as they burn easily. Allow to cool completely on baking sheet before breaking along score lines into individual crackers.

Instructions Prep time: 15 Minutes Cook time: 20 Minutes Serves: 6 Ingredients 3 large russet potatoes 2-3 tablespoons olive oil Sea salt and pepper, to taste Method 1. Using a mandoline, slice the potatoes into fries. Size doesn't matter very much. 2. Place the fries in a bowl of cold water. Let them sit for 1 hour. 3. Preheat air fryer to 375 degrees. 4. After an hour, drain the water, and pat fries dry with a paper towel. 5. Toss with a couple tablespoons of olive oil, salt and pepper. 6. Add fries to bottom of air fryer basket, making sure they are all on the same level (don't stack them on top of each other). 7. Cook 13 minutes, until crispy and golden brown. 8. Place on a baking sheet lined with paper towels and a cooling rack over it. 9. Place in warm oven (set to the minimum temperature, not over 250 degrees) and let rest while other batches of fries are cooking. Serve hot.

Instructions Prep time: 30 minutes Serves: 4-6 (Main Course) or 8-12 (Side Dish) Ingredients 1/2 cup high quality extra virgin olive oil 4 cloves fresh garlic, peeled, smashed, then minced 1 baguette, preferably a day old, sliced thin 1/4 cup freshly juiced lemon juice 100g Parmesan cheese, grated 1 teaspoon anchovy paste, or 1-2 anchovies, smashed and minced 2 eggs Freshly ground black pepper to taste 1/2 teaspoon salt 4-6 small heads of romaine lettuce, rinsed, patted dry, wilted outer leaves discarded Method 1. In a very large bowl, whisk together the olive oil and garlic. Let sit for half an hour. 2. Make the toasted croutons: While the oil is sitting, make the croutons. Spread the baguette slices out over a baking sheet (may need to do in batches), lined with parchment paper or a silicone mat. a. Brush or spray with olive oil (or melted butter, or if you want garlicky croutons, dip pastry brush in the garlic infused oil you have sitting in step 1). b. Broil for a couple of minutes until the tops are lightly browned. (Note: do not walk away, these can easily go from browned to burnt.) Remove and let cool. 3. Make the dressing: Add anchovies and eggs to the oil garlic mixture. Whisk until creamy. Add salt and pepper and 1/4 cup of lemon juice. Whisk in half of the Parmesan cheese. Taste, add more lemon juice to taste. The lemon should give an edge to the dressing, but not overwhelm it. 4. Tear off chunks of romaine lettuce: Using your hands, tear off chunks of lettuce from the heads of romaine lettuce (do not use a knife to cut). Add to the oil mixture and toss until coated. Add the rest of the Parmesan cheese, toss. 5. Coarsely chop the toasted bread and add (with the crumbs from the chopping) to the salad. Toss. Serve immediately.

Instructions Prep Time: 15 Minutes Cook Time: 15–20 Minutes Serves: 6–8 Ingredients 700g bag gourmet baby potatoes, washed and left whole 2–3 rashers bacon, diced 2 Spring onions, chopped Handful of fresh parsley leaves, chopped ¼–½ cup Mayonnaise Method 1. Cook the potatoes in boiling, lightly salted water for 15–20 minutes or until tender. Drain. Set aside until the potatoes are cold. Cut potatoes in half if necessary. 2. Fry the bacon pieces in a pan over medium heat until golden and crispy. Drain on paper towels and allow to cool. 3. Put potatoes, bacon pieces, spring onions and parsley into a large mixing bowl. Mix through Mayonnaise.

Instructions Prep time: 15 Minutes Serves: 6-8 Ingredients 2 kiwi 1 mango 150g pineapple 100g grapes 400g mixed berries, we used strawberries, raspberries and blackberries 1 large orange 2 tsp honey Method 1. Prepare the fruit with a small serrated knife. Cut the top and bottom off the kiwi, stand it up on one of its flat surfaces and cut away the skin, keeping the knife as close to the skin as possible. Slice in half, following the core through the centre, then cut each half into slices. Put in a bowl and repeat with the other kiwi. 2. Carefully cut the skin off the mango and slice off each cheek, running your knife as close to the stone as you can. Cut each piece into slices. Remove any remaining fruit from the stone in long thin slices. Add the mango to the kiwi. 3. Top and tail the pineapple, then in a similar way to the kiwi, cut away the skin. Use your knife to go around the pineapple, taking out the divets or eyes, two to three at a time, you’ll be left with a spiral pattern weaving around the outside of the fruit. Take of a circular slice, roughly 150g, quarter, remove the core then cut into chunks. Add to the bowl. 4. Halve the grapes and add to the rest of the fruit along with the berries, you may want to slice or halve strawberries if they’re too large. Remove the peel from the orange using the same method as the kiwi and pineapple. Holding the orange over the bowl of fruit, remove the orange segments by carefully cutting between the membrane and the fruit. The pieces should fall out into the bowl along with any juice. Squeeze the membrane over the fruit to extract the juice and add a drizzle of honey. Mix everything together and leave in the fridge to macerate for 30 mins, if you have time.